This cake is made according to the main recipe of the famous cake. It has nothing to do with Czech cuisine, the author of the cakes "Prague", "Bird's milk" and many more confectionery products from the times of the USSR - Russian confectioner Vladimir Guralnik.
It is necessary
- For biscuit:
- - chicken egg - 3 pcs.;
- - granulated sugar - 150 g;
- - wheat flour - 50 g;
- - corn starch - 50 g;
- - cocoa powder - 50 g
- For the cream:
- - chicken egg - 1 pc.;
- - cold water - 20 ml;
- - condensed milk - 120 g;
- - butter - 200 g;
- - cocoa powder - 15 g
- For impregnation:
- - cherry liqueur or brandy with water - 100 g;
- - apricot confiture - 2 tbsp.
- - for chocolate glaze:
- - gelatin - 6 g;
- - water - 2 tablespoons;
- - cream (35%) - 125 ml;
- - water - 150 ml;
- - granulated sugar - 65 g
Instructions
Step 1
While the oven is heating to 180 degrees, prepare the biscuit dough. Separate the whites from the yolks. Beat the whites with a mixer, adding sugar in portions. If possible, grind the sugar into a powder before using. Bring your proteins to their peaks. Add the yolks one at a time, the mixer is constantly in operation. Sift flour, cocoa and starch together, add gently to the mixture of eggs and sugar. Grease baking paper with the thinnest layer with butter and spread on a baking sheet. Lay out the dough, flatten. Bake for 15-20 minutes. After cooling the finished biscuit, divide into three parts.
Step 2
Prepare the cream. Dip the yolk of one egg into a saucepan or stewpan, pour water, stir. Put the condensed milk, stir, put the container on fire. Boil the cream until thick, stirring constantly. Cool the finished cream. Beat the butter until fluffy; for this, warm it up in advance. Add the boiled cream to the butter in portions, while constantly whisking with a mixer at medium speed. Add cocoa powder last.
Step 3
Saturate the first layer of biscuit with tincture and grease with cream, put half of the total mass. Next, lay the second layer of biscuit, it also needs to be saturated with cherry tincture. Then the other half of the cream. Soak the third layer of biscuit and grease with jam. Chill everything for 30-40 minutes.
Step 4
Prepare the icing. Soak gelatin in 2 tablespoons of water for 15-20 minutes. Stir the cream with sugar, water, bring to a boil, add cocoa and stir well. Remove from heat and add gelatin, stir. Refrigerate. Cover the cake with chocolate icing, chill and cut into cakes.
